Chicken Cutlet

Ingredients 

• 400 grams chicken keema
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, finely chopped
• 2-3 green chillies, finely chopped
• 1 tablespoon fresh coriander leaves, chopped
• 1 tablespoon fresh mint leaves, chopped
• Crushed black peppercorns to taste
• 1 tablespoon Kasundi sauce
• Salt to taste
• 1½ teaspoons meat masala
• Bread crumbs for coating
• 2 eggs
• OIl for shallow frying
• Green chutney to serve
• Tomato ketchup to serve
• Salad to serve

Method

1. Take chicken mince in a large bowl, add garlic, ginger, green chillies, coriander leaves, mint leaves, crushed black peppercorns, kasundi sauce, salt and Tata Sampann Meat Masala and mix well.
2. Divide the mixture into equal portions.
3. Spread bread crumbs on a plate and break in the eggs in a shallow bowl and whisk well with a fork.
4. Grease the palm of the hands with oil, shape the chicken portions into balls and dip in the eggs and roll on breadcrumbs and place on a worktop. Flatten the ball and shape into a triangle.
5. Heat oil in a non-stick tawa, place the prepared triangles and shallow fry till golden brown and crisp. Drain on absorbent paper.
6. Serve hot with green chutney, tomato ketchup and salad.